I hope you all are having a great week so far.
Well, it is that time of the year and once again I was able to participate in The Great Cookie Swap Food Blogger organized by Julie from The Little Kitchen and Lindsay from Love and Olive Oil.
I do not consider myself much of a food blogger because you know, I am all about cake, but I love baking for others and I also love to eat cookies, so that is always the perfect excuse for me to participate. It is always a great surprise to get a little packet in the mail with some yummy fresh cookies baked by someone else. I have to say, that all of the cookies I received were delicious, very well packaged and with a great presentation.Not to mention that sweet little notes that came with them.
I tried to keep it very simple with my cookie making this year as I was swamp with lots of orders for my own little business. I came across the Chocolate Shortbread cookie from this month's Martha Stewart magazine and I love it. I did a few changes in the baking time of the cookies as my first batch was a little over baked, I also changed the chocolate radio and brand.
I absolutely love shortbread cookies, they just melt in your mouth and not having to scoop one by one in a cookie sheet makes then so easy to make.
I cut mine in small squares to ship. But I also cut some in long bars and they were a hit at work!
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
2 sticks room temperature unsalted butter
3/4 cup confectioners' sugar
10 ounces Hershey's chocolate ( I used the regular Hershey's bars that I had at home)
-Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl, set aside.
-Chop chocolate,put into a bowl and set aside.
-Line a 9" by 13" cookie sheet with parchment paper, set aside.
-Beat butter on medium speed until fluffy, scraping down sides of bowl as needed. Add sugar gradually, beating between additions and continue to beat until mixture is very pale.
-Reduce speed to low and add flour mixture; beat until just combined.
-Add the chocolate and mix with a rubber spatula.
-Press cookie dough evenly into already prepared baking sheet; refrigerate until firm, about 20 minutes.
-Cut dough lengthwise and then quarters crosswise, making rectangles. I made around 30 rectangles.
-Bake until shortbread is firm in center and golden brown, around 35 minutes.
-Transfer cookie sheet to a wire rack and immediately recut rectangles with a paring knife.
Let the cookies cool completely in pan.
Happy cookie making!
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